Amazing Homemade Caramel Recipe

Amazing Homemade Caramel Recipe

Amazing Homemade Caramel Recipe

Course: Deserts, FeaturedDifficulty: Hard
Prep time


Cooking time


Calories per 100 g (3.5 oz)


The caramel itself is so tricky to prepare, I had to make a completely separate recipe for it, although initially I was planning to include it in my caramel apple cake recipe. Anyway, hope you enjoy my recipe and get amazing caramel for your pastry. The recipe doesn’t look too complicated, and the ingredient list isn’t that scary neither, but let me tell you, you’ll surely need some practice too pull this one off.

I got my first perfect caramel on the third try, first two approaches ended with a bitter taste, both in my mouth and in my heart. 😅
My number one tip while making caramel is to watch out the heat level, less temperature, less likely you will burn the sugar and screw it up. So keep that in mind.
It is certainly worth it to learn making caramel, since it is a common ingredient in pastry making. It adds sweetness and depth of flavor to many desserts. It is often used in recipes for cakes, cookies, and candies, as well as for toppings like caramel sauce or caramelized nuts.
Caramel can be flavored with other ingredients to create interesting variations. For example, adding a pinch of sea salt can create a salty-sweet flavor, while adding cream can create a rich, velvety texture. Caramel can also be infused with spices, such as cinnamon or nutmeg, to add depth and complexity to its flavor.


  • Sugar 230 g (8.2 oz)

  • Cream 200 g (7 oz) (30% fat)

  • Butter 110 g (4 oz)

  • Pinch of salt (optional)


  • First, we need to melt the sugar. To do this, it is better to use a saucepan with a thick bottom to avoid burning the sugar. Pour 1/3 of the sugar into a saucepan and wait until it starts to melt. Cook on the lowest heat, otherwise the sugar will burn and the caramel will be bitter. Do not stir the mixture, just tilt the pan in all directions to allow the sugar melt evenly.
  • Gradually add the remaining sugar.
  • When all the sugar has dissolved, the mixture will turn golden. Don’t try to taste it, since it is extremely hot and you will probably hurt yourself
  • Pour hot cream into the melted sugar, the mixture will begin to boil and foam. You will see that the caramel will start becoming of solid state, this is normal.
  • Continue to cook the mixture over medium heat until the caramel and cream are completely mixed. Then add butter.
  • Using spatula, stir the mixture from the edges of the saucepan to the center until the butter dissolves completely
  • When the mixture is becomes smooth, remove from heat and strain the caramel through a fine sieve to avoid lumps of sugar, if any left. Your caramel is ready, cool it completely. The caramel will thicken as it cools. This carmel is perfect for filling pies or cakes.

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